Suomalainen Hernekeitto Päivämäärä Kera (Finnish Pea Soup with Pork and Prunes)
A hearty and traditional Finnish pea soup, typically made with dried peas and pork, often served on Thursdays. The addition of prunes provides a subtle sweetness and depth of flavor.
🧂 Ingredients
- 500 g Dried yellow peas(soaked overnight)
- 500 g Pork belly or ham hock
- 2 liters Water
- 1 large Onion(chopped)
- 1 medium Carrot(chopped)
- 100 g Prunes(pitted)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Mustard(Dijon or Finnish mustard, for serving)
👨🍳 Instructions
- 1
Drain the soaked peas and rinse them thoroughly.
💡 Tip: Soaking overnight is crucial for reducing cooking time and improving digestibility. - 2
Place the pork and drained peas in a large pot. Add enough water to cover generously.
💡 Tip: Using a good quality pork cut will add significant flavor to the soup. - 3
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and the peas have softened.
⏱️ 2 hours💡 Tip: Skim off any foam or impurities that rise to the surface during the initial cooking. - 4
Remove the pork from the pot. Once cool enough to handle, shred or dice the meat and discard any bones or excess fat.
💡 Tip: This step allows you to control the amount of meat in the soup and remove any unappetizing parts. - 5
Add the chopped onion, carrot, and prunes to the pot with the peas. Continue to simmer for another 30-45 minutes, or until the vegetables are tender and the soup has thickened.
⏱️ 45 minutes💡 Tip: The prunes will soften and release their sweetness, balancing the earthiness of the peas. - 6
Return the shredded pork to the soup. Season with salt and freshly ground black pepper to taste.
💡 Tip: Taste and adjust seasoning carefully, as the pork may already be salty. - 7
Serve the pea soup hot, traditionally with a dollop of mustard on the side.
💡 Tip: Some Finns also enjoy a side of rye bread with their pea soup.
💡 Pro Tips
- ✓For a smoother soup, you can blend a portion of it with an immersion blender before returning the pork.
- ✓If you prefer a thicker soup, you can mash some of the peas against the side of the pot.
- ✓Leftover pea soup often tastes even better the next day as the flavors meld.
🔄 Variations
- Some recipes include a smoked ham hock for a deeper smoky flavor.
- A small amount of marjoram can be added for an aromatic touch.